Recipes

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Avocado Aji Devilled Eggs

Aji pairs well with every meal you prepare, and they have a variety of spice levels so everyone can enjoy this locally made taste of South America. Today's recipe puts a spin on a party staple:

Ingredients:

• 12 large eggs, hard boiled – peeled & halved
• 2 large very ripe avocados
• 1 small bunch of fresh cilantro, finely chopped
• 1/2 cup Aji Chunky Chili Condiment*
• *Available from Well Seasoned

Instructions:

1. Scoop avocado & egg yolks into a bowl and mash.
2. Add ½ cup Aji and mix to taste.
3. Spoon or pipe the avocado mixture into the egg whites. Garnish with fresh cilantro & serve immediately.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Super Simple Squash Soup - Courtesy of Haupy's Seasonings

Haupy's Beaver Rub is a beautiful, mildly spicy Canadian seasoning. It is an original flavour, with a taste and style that is sure to delight. And while we recommend you have some on hand as a meat rub, it is delicious in soup! Today's recipe comes from Haupy's Seasonings kitchen:

Ingredients:

• 2 medium butternut squash peeled and diced into 1" cubes
• 3 tablespoons of Well Seasoned Extra Virgin Olive Oil*
• 1 small onion, finely diced
• 1 large piece of ginger, peeled and minced
• 3 cloves of garlic, minced
• 1 cup frozen corn
• 8 cups chicken broth*
• 2 tablespoons of Haupy's Beaver Rub*
• *Available from Well Seasoned

Instructions:

1. Put olive oil, onion, squash, garlic and minced ginger into a pot. Now add Haupy's world famous Beaver Rub. Mix together and sauté on medium heat until fully coated.
2. dd the broth and bring to boil on medium heat. Cook until the squash becomes soft. Mash squash with a potato masher in a pot, leaving it as chunky. Add more broth if needed.
3. Stir in the corn. Garnish the soup with chopped green onion, parsley, or minced red pepper. Delicious!

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Buttermilk Panna Cotta

"This is one of those great make-ahead desserts that impresses, yet is deceptively simple to prepare. The layer of preserves is so pretty, you'll want to make this in glass containers. As it happens, jam jars are perfect! If you have the patience, you can make this in two batches to produce layers; if not, simply put the preserves on the bottom." - From The Preservatory

Ingredients:

• 6 to 8 tbsp preserves (suggestions below)
• 1 tbsp powdered gelatin
• ¼ cup cold water
• ½ cup heavy cream
• ¼ cup sugar
• Seeds from one vanilla bean
• 1 ½ cups buttermilk
• *Available from Well Seasoned

Three Perfect Preserve Pairing suggested by The Preservatory:

• Rhubarb & Vanilla (page 29, The Preservatory)
• Rainier Cherry & Kirsch (page 41, The Preservatory)
• Strawberry & Roses (page 34, The Preservatory)

Instructions:

1. Lightly butter or apply nonstick spray to six to eight 4-oz ramekins or jam jars. Place 1 tbsp preserves in each and set aside.
2. In a small bowl, mix gelatin into cold water and let sit for about 10 minutes
   to bloom.
3. Combine cream, sugar and seeds from the vanilla bean in a saucepan over medium heat. Carefully heat to a low simmer, stirring constantly to dissolve sugar. Remove from heat and stir in gelatin mixture. Add buttermilk and stir to combine into warm cream.
4. Cool slightly, then strain the mixture. Pour the strained cream, carefully, over preserves in the ramekins. Refrigerate 4 hours to set.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Shrub Vinaigrette

Today's feature recipe uses our favourite booze witch shrub: Tamarind Pineapple!

Ingredients:

• 2 tbsp. Boozewitch Pineapple Tamarind Shrub
• 1 tsp. Dijon mustard*
• ¼ tsp. salt*
• ¼ tsp. black pepper*
• 1 small clove garlic, finely minced
• 6 tbsp. Well Seasoned Extra Virgin Olive Oil*
• *Available from Well Seasoned

Instructions:

1. Whisk all the ingredients together until emulsified. Dress your favorite salad.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Penne with Spinach, Tomato e Gusto – Courtesy of the House of Q

Today's feature recipe uses House of Q's Premium Spice; Gusto D'Italia mix, to bring a spicy kick to this delicious

Ingredients:

• 3 tbsp. butter
• ½ an onion – diced
• 4 cloves Garlic – crushed
• 1 can diced tomatoes (796 ml)
• 300 grams frozen spinach
• 1 cup half and half cream
• 1 tbsp. House of Q Gusto D’Italia (a bit more for a spicier sauce)*
• 1 tbsp. dried basil*
• About 80g penne per serving*
• *Available from Well Seasoned

Instructions:

1. In a large pot, boil 3-4 liters of salted water. Cook the pasta for 6-8 minutes but still a little under-cooked… budget about 80 grams or so per serving for a good portion.
2. While the water is coming to boil, melt the butter and soften the diced onions in a large skillet. Once soft, add the spinach, Gusto D’Italia and basil and then the tomatoes. Simmer covered for 10 minutes or so or until much of the moisture has evaporated.
3. Meanwhile, once the pasta is cooked, drain and put the pasta into the sauce mixture. Continue to simmer for another 10 minutes stirring every few minutes or until any remaining excess water is absorbed by the pasta or evaporated. Check the pasta for doneness – it should be soft at this point but not mushy. Add the cream and stir to mix thoroughly.
4. To serve, place in bowls, grate some hard cheese on top like Asiago or Parmesan and serve hot!

"One of the simplest and most surprising ways to enjoy chèvre is as a truffle! There is no chocolate involved, but the combination of savoury and sweet with the rich creaminess of the cheese and the crunchiness of the pistachios make this a perfect addition to a glass of BC wine! A customer in my store told me she had enjoyed a similar dish in Spain and I was intrigued, so I created this version. I serve the truffles on small plates, tapas–style, or add them to a cheese and charcuterie board. It’s fun to see the look of surprise when my guests eat their first one." - Angie Quaale, Eating Local in the Fraser Valley

Catch Angie on CBC today as she demonstrate how to prepare this delicious dish in time for the party season! Did you miss it live? We've got the video embedded at the bottom under the recipe!

Chèvre Cheese Truffles

If you're looking for inspiration this holiday season, look no further! This great recipe and more are available in our favourite local cookbook; Eating Local in the Fraser Valley. This cookbook and local foodie tour guide is one of our local features in the month's Christmas advent calendar event. It makes a great gift too!

Ingredients:

• 1 cup shelled pistachios
• 8 oz fresh Milner Valley chèvre
• 24 seedless red or green grapes
• *Available from Well Seasoned

Instructions:

1. To roast the nuts, preheat the oven to 350°F. Spread the pistachios on an ungreased baking sheet and roast in the oven for 8 to 10 minutes. Remove from the oven and allow to cool. In a small food processor, process the toasted pistachios until finely chopped but not powdered; set aside in a small bowl.
2. Put about 2 tsp of the chèvre in the palm of your hand, flatten it into a disk, and place a grape on top. Fold the cheese over the grape and roll it to completely cover the grape in cheese. Place it on a baking sheet. Repeat this process until all of the grapes are coated or you run out of cheese.
3. Set the baking sheet with the grapes in the refrigerator, uncovered, for about 15 minutes to firm up. Then roll the cheese-coated grapes in the chopped pistachios until coated and return them to the refrigerator until you are ready to serve them. They will keep, covered with plastic wrap, for about 4 days.